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November 20, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

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The e Cookbook Library is one of the best bargains on the internet. They have many downloadable pdf recipe books. It currently is on sale for $17.97 for a lifetime membership. The library is full of wonderful cookbooks and many recipe books have been added over the past 10 years. I especially like the cookbooks God Bless Texas, The Best of Amish Cooking and Know Your Ingredients.

This makes a great present as a subscription or on CD. Last year many of the NancyLanders used it as a stocking stuffer and others used it as a wedding present.
To join this recipe library Click Here!
Nancy Rogers

All bold links in today's newsletter have been checked and are save to click.

Granny's Soft Molasses Cookies Recipe

4-1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 1/4 c. hot water
1 tsp. lemon extract
2 eggs
3/4 c. shortening
2 c. brown sugar, packed
3/4 c. molasses

Sift together dry ingredients. In separate bowl, combine shortening, sugar, extract, molasses and eggs. Add dry ingredients. Add hot water last. Drop by teaspoons on greased cookie sheet. Bake in preheated 350° oven for 8 to 10 minutes.
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Carolyn's Pumpkin Dump Cake Recipe

32 oz. canned pumpkin
3 tsp. pumpkin pie spice
1 c. sugar
3 eggs
1 large can evaporated milk

1 yellow cake mix
1 c. melted butter
1 c. chopped nuts

Preheat oven to 350°. Mix bottom ingredients with electric mixer. Pour into 9 x 13 pan.

Sprinkle cake mix evenly on pumpkin mixture. Then sprinkle with chopped nuts. Pour melted butter evenly over cake and nuts. Bake 1 hour. Cool and serve with whipped cream or Cool Whip.
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Mona's Favorite Jell-O Holiday Salad Recipe

1 pkg. lime Jell-O, dissolved in 1/2 c. boiling water
1-1/2 c. ginger ale
1/2 c. chopped nuts
1/2 c. chopped celery
1/2 c. white or red grapes or mixed
1/2 c. pineapple tidbits

Mix and pour into glass pan to set.
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Mom's Favorite Holiday Cranberry Jell-O Salad

1 lb. fresh cranberries
2 pkg. cherry flavored gelatin
1 c. sugar
1 c. chopped celery
1 can no. 2 crushed pineapple
1/2 c. chopped nuts
1 c. chopped grapes

1 c. whipped cream
120 miniature marshmallows
3 oz. cream cheese


Cook the cranberries in 3/4 cup water a few minutes, until tender. While still hot, dissolve the gelatin and sugar in this mixture. Let cool to lukewarm. Add the grapes, celery, undrained crushed pineapple and nuts. Chill in a 1-1/2 qt. ring mold. Serve with topping.

Whip the cream and whip in the softened cream cheese. Fold in the marshmallows.
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Thank you for putting the link to the ecookbooks library.  I signed up for the lifetime membership and found many cookbooks that were of interest to me.  I will enjoy the book all year long.  My husband was impressed with my purchase because it didn't take up space on the bookshelf. 

Linda's Stuffed Celery Recipe

1 pkg. celery
1 (8 oz.) pkg. soft cream cheese
1/4 c. Ranch dressing
1/4 c. Spanish olives, chopped

Mix all ingredients, except celery. Put mixture into celery and enjoy.
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Sharon's Holiday Stuffed Celery Recipe

1 c. grated extra sharp cheese (I use cheddar cheese)
1 tsp. lemon juice
2 Tbsp. mayonnaise
celery hearts

Mix ingredients and stuff celery heart rib. Leave smaller leaves on celery.
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Aunt Velma's Harvard Beets Recipe

1 (16 oz.) can whole beets
1/4 c. sugar
1 heaping tsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1/4 c. thin onion, sliced

Drain beets and save juice. Combine beet juice and water to make 1 cup liquid. In a 1-quart glass bowl, combine sugar, cornstarch, vinegar, salt and pepper. Stir in beet liquid. Cook for 3 minutes in microwave. Add beets; stir and cook an additional 5 minutes.
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Good morning Nancy,
This is a Brownie recipe for Anita in Camarillo.

Laura's Brownie Recipe

1 cup margarine
5 large eggs
2 tsp. vanilla
2 1/4 cups sugar
5 Tlbs. cocoa
1-1/3 cups flour
1 cup chopped pecans

Melt margarine in large sauce pan, add sugar, coco, eggs and vanilla. Stir, then add flour and stir. Add pecans. Pour into greased and floured 9" by 13" pan. Bake for 25 to 30 minutes or done.

This recipe came from Happy, Texas. Thanks again, Nancy for all you do for all of us.
Laura in Texas
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Bill's Turkey Rub Seasoning Recipe

2 Cups Salt
1 Cup Pepper
1/2 Cup Granulated Garlic
1 TBS Cayenne
1 TBS Poultry seasoning

This will do two turkey breasts, or one turkey.
bill, Alb.
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.Chocolate Marshmallow Pudding Recipe

3 cups milk
1/2 cup Hershey's syrup
1/4 cup sugar
3 Tbsp. flour
Dash salt
1 egg
1 tsp. vanilla extract
1 cup miniature marshmallows

Heat oven to 400. In medium pan, stir milk and syrup. Cook over medium heat until tiny bubbles form at edges of pan. In medium b owl, stir together sugar, flour, salt and egg. Stir about half of the hot milk mixture into sugar mixture. Return all to pan; cook, stirring constantly, until mixture just begins to boil. Reduce heat; stir in vanilla. Pour mixture into 1 1/2 quart baking dish. Top with marshmallows. Put in oven til marshmallows are lightly browned, about 5 minutes. Cool and refrigerate serve cold. Makes 12 servings.
Anna in Sweden
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If you have any recipes, tips and questions to share NancyLand family of recipe members would love for you to share. Send your favorite tried and tested recipes to    or  
so they can be shared with others.

Recipes ingredients need to be in one column.  Instructions need capital letters at the beginning of a sentence and punctuation at the end of sentences. Remember to include the title of the recipe, number of servings, additional notes about the recipe, and your name within the message.
Nancy Rogers  

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Nancy Rogers

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Here are more gluten free cookie recipes for Ann. You can alter the flavors, types of chips, and nuts that you use in these cookies; just make sure everything is gluten free, as some products may have been packaged in an environment that is not gluten free. You can also add a few drops of food coloring, if you like. Also, you can add a tablespoon of lemon or orange zest, if using lemon extract or orange extract. This recipe is extremely old.
Robbie In

Robbie's Forgotten Cookies or Meringue Cookies Recipe

3 egg whites
2/3 cup sugar
pinch of salt
1 cup chopped nuts
1 cup chocolate chips
1 tsp. vanilla

Heat oven to 350 degrees. Beat egg whites with sugar until stiff. Do not under beat. Add salt, nuts, chips, and vanilla. Drop from teaspoon onto ungreased foil. Put into the heated oven. Turn off oven immediately. Leave overnight without opening the oven. Yield: 36 servings
Robbie IN
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Flourless Chocolate Brownies Recipe

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
3/4 cup (1-1/2 sticks) butter, cut into pieces
2 tablespoons water
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
4 large eggs
1/3 cup granulated sugar
1 teaspoon gluten free vanilla extract
1 cup pecans, finely ground (optional)
1/4 cup heavy whipping cream

Preheat oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides. HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.

Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan. BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

Place cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.
Robbie IN
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Here are two recipes for Sandy ID, who wanted sugar free dessert recipes in the 11/17 newsletter. The first is from a 2008 newsletter, but I no longer know who shared it.
Robbie IN

Tasty Holiday Sugar Free Thumbprint Cookies

1 (8 ounce) package sugar-free yellow cake mix
3 tablespoons orange juice
2 teaspoons orange zest
1/2 teaspoon vanilla
4 teaspoons strawberry all-fruit spread
2 tablespoons pecans, chopped

Preheat oven to 350°F. Spray cookie sheets with non-stick cooking spray. Beat cake mix, orange juice, orange peel and vanilla with mixer for 2 minutes.

Increase speed to medium and beat 2 minutes more or until dough is smooth (dough should be very sticky still). With oiled hands, roll dough into 1 inch balls and place 2 1/2 inches apart on cookie sheets.

Press the center of each ball with thumb and fill with 1/4 tsp of strawberry fruit spread. Sprinkle cookies with the chopped pecans. Bake for 8-9 minutes or until cookies are lightly golden brown and lose their shininess. Be sure that you don't over bake these cookies or they will be dry. Remove from oven and place on wire racks to cool completely.

Makes 20 cookies
Robbie IN
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Robbie's Low Sugar Strawberry Pie Recipe

Make a graham crackers crumb crust with melted margarine and Splenda as the package directs...Bake and cool

Dissolve a 3 oz package of sugar free Jello in 1 cup boiling water. Cool. When Jell-O is syrupy, stir in a cup of sugar free, no fat strawberry yogurt, 2 cups of sliced fresh strawberries, and a 12 oz tub of light Cool Whip, thawed.

Pile into crust and refrigerate. Garnish with a whole berry or two You don't have to put it in a crust; you could put it in a bowl and spoon out individual servings, which would reduce the carbs. Can also use peach Jello and peach yogurt and peaches or other fruit combinations.
Robbie IN
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Tip for making Oatmeal Cookies
Good morning Nancy and all Landers,
Wow and Wow lol. There are so many great looking recipes I wish I could make them all for Thanksgiving. Newsletter looks better every day. Here's a tip a friend of mine gave me when making Oatmeal Cookies - take one cup of whatever kind of oatmeal you use and put it in the blender til blended fine then add it to cookie dough as usual. Your cookies will always stay soft even if left uncovered on a plate. I do this all the time with oatmeal cookies and it works every time. Not sure why it works but it does. I love it when people give all us cooks/bakers tips that they use and the tips
Dianne in Wisconsin

Nancy Rogers  5540 2nd St.
Lubbock, Texas 79416

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